Influence of melon pulp on gelatin jells strength
The data obtained by Veiler-Rehbinder method and IR spectroscopy method showed that the structuring of gelatine in the presence of a melon pulp occurs as a result of formation of hydrogen bonds between amino acids of gelatin and pectinous bonds of a melon. The structure formation in the gelatin and gelatin - melon pulp system dependences on the sugar concentration. The critical decrease of strength are found out at sugar content less 20 % and increase the strength of both systems at C> 20%. The growth of structure formation in the system at high concentrations of sugar is connected with it’s dehydration. Influence of a citric acid on formation of jellies obtained from melon pulp and sugar is studied. Structuring effect of citric acid proceeds due to hydrogen bonds formation with pectin acid.
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